- Apps you need for London travels
- 30 beach wedding dresses for any bride-to-be
- HSN launches a new True Blood beauty line
- Superhot superheroes you'll want to be rescued by
- How to make the perfect Waldorf salad
- Dakota Fanning and Elizabeth Olsen sport some teeny bikinis on set
- Affordable maternity dresses that are perfect for Summer
- 14 reasons why Kelly Clarkson's Texas property is great for entertaining
- The boys of Comic-Con who will make you wish you were there
- Video: Check out the star-studded premiere of The Dark Knight Rises
- 11 ways to save on wedding favors
- Tips for beating the Summer heat and staying hydrated
- CelebStyle: Get Blake Lively's Gossip Girl look
- How to do a "jelly sandwich" manicure
Posts for July 17th 2012
What do Thomas Keller, Tom Colicchio, and Rick Bayless all share in common, aside from all being culinary legends? They all rose to fame thanks to the accolade of Best New Chef, an award bestowed upon a smattering of chefs each year by Food & Wine magazine. The 2012 winners, who received a showcase at this year's Classic in Aspen, talked to us about what it means to have the honor, and why it's so important. Hear what they have to say, plus find out how the award's changed the lives of chef personalities from Michael Symon to John Besh.
Photos: Anna Monette Roberts
While the exact offerings may vary from establishment to establishment, we've broken the usual suspects down:
- Eggs: Generally fried or poached; either way, we'd argue that a runny yolk is imperative.
- Back bacon: Thick and fried til crisp-tender, it's often referred to simply as "bacon" but is in fact a different cut from what is customary stateside. Back bacon is leaner (similar to Canadian bacon), as it's cut from the back of a pig, rather than the fattier pork belly.
Keep reading for sausage, toast, and all that jazz.
- Do tweezers have a place in the kitchen? — Zagat
- Rice Krispie treats just got way better — Kitchen Daily
- Check out 7-Eleven's wacky mashed potato vending machine — Delish
- The only way you should ever wash dishes — Food52
- Padma Lakshmi, shusher — Eater
- Make the ultimate Summer sandwich — Yahoo! Shine
- Tony Bourdain's wife eats omelets in the bathroom and peanut butter in bed — Grub Street NY
Source: Michelle Walker Photography
Have you tried our recipe for ginger simple syrup yet? If so, then you'll notice that you're left with a pile of zesty ginger, softened from simmering away and lightly sweetened from the process. Rather than throw away these zingy "scraps," you should make candied ginger out of it; it's only two simple steps away (really).
- Preheat your oven to 200°F. Spread the reserved ginger slices out on a silpat or parchment paper-lined cookie sheet.
- Pop them in the oven, and cook for two hours, or until dry and chewy.
We love to eat the sugared slices as is but have also been known to stud scones and ginger cookies with finely chopped chunks. It also makes a great cocktail garnish.
Typically soup isn't really what you crave during the sweltering summertime, but we've proven how seasonal soups will change your mind. Thanks to dmash, the fresh tastes of the season can also be found in her version of lentil soup. Give this recipe a whirl and you may just be pleasantly surprised.
Hot soup and Summer often seem like they don't go together. That's why I jazzed up this lentil soup to be as refreshing as possible! The cilantro and lemon zest really make you feel like grabbing a Corona, Pacifico, or any other beer that makes you feel like you're at the beach.
For more, check out her recipe, then be sure to share your favorite Summer treats with us in the Savory Sights community group. If you're on Instagram, then don't forget to tag your food photos #savorysight.